Olive oil-roasted fennel & beans

Name: Olive oil-roasted fennel & beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 1 fennel bulb, fronds reserved; 2 echalion shallots, quartered lengthways; 4 tbsp Belazu Crete Gold Extra Virgin Olive Oil; 360 g Belazu Judion White Butter Beans, drained and rinsed; 1½ tbsp Belazu Rose Harissa Paste; 100 g packs roasted garlic flatbreads; 170 g pack herby labneh dip

A delicious meat-free dinner, or good alongside grilled chicken or lamb.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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1 fennel bulb, fronds reserved
2 echalion shallots, quartered lengthways
4 tbsp Belazu Crete Gold Extra Virgin Olive Oil
360g Belazu Judion White Butter Beans, drained and rinsed
1½ tbsp Belazu Rose Harissa Paste
2 x 100g packs roasted garlic flatbreads
170g pack herby labneh dip

Preheat the oven to 220°C, gas mark 7. Halve the fennel, remove the core, then slice into thin wedges. Toss in a large baking dish with the shallots and 1 tbsp oil. Season and roast for 15 minutes
Remove the baking dish from the oven and stir in the butter beans, harissa and 2 tbsp oil. Roast for another 15-20 minutes, stirring halfway, until everything is nicely sticky and the fennel is turning golden. Remove from the oven and cool for 5 minutes. Meanwhile, heat the flatbreads in the oven for 3 minutes.
Spread the labneh over a sharing plate. Pile the fennel and butter beans on top. Drizzle with the remaining 1 tbsp oil, then sprinkle with the reserved fennel fronds and serve with the flatbreads